Karithopasta - Greek Walnut Syrup Cake
photo by joanna_giselle
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
24 small servings
ingredients
-
Cake
- 250 g butter (butter tastes better but margarine is fine)
- 1 cup sugar
- 5 eggs
- 1⁄3 cup liqueur (brandy, orange or whatever you like)
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 2 1⁄2 teaspoons baking powder
- 2 cups breadcrumbs
- 1 cup finely ground walnuts
-
Syrup
- 2 cups water
- 1 cup sugar
- 2 pieces lemon peel
- 1 tablespoon lemon juice
- 1⁄2 teaspoon vanilla essence (optional)
- sweetened whipped cream (to decorate)
- chocolate shavings (to decorate)
directions
- Grease a 22cm by 35 cm pan with butter or margarine. Do not line with baking paper or use non-stick sprays.
- Beat butter in a medium bowl until softened and add sugar beating until light and fluffy.
- In a separate bowl combine breadcrumbs, spices and baking powder.
- Add eggs one at a time to the butter mixture, beating well after each addition and then the liqueur.
- Add dry ingredients to butter mixture and beat until combined.
- Finally add the walnuts and beat until just combined.
- Tip into baking pan and smooth evenly over bottom.
- Bake on the bottom rack of the oven at 200c for 30-35 minutes depending on how hot your oven is.
- Test cake by inserting skewer and allow to cool until room temperature.
- While cake is cooling add ingredients for syrup into a small saucepan, except for vanilla essence.
- Boil for 5 minutes at medium heat. Then take off heat and add the vanilla essence if desired.
- Pour hot syrup over cooled cake. Start by ladling slowly from one end to another and gently tip remaining syrup over cake trying to be as even as possible.
- Allow cake to soak syrup for a few hours. It is best if it soaks overnight.
- Cut cake into diamonds to serve with a swirl of whipped sweetened cream (I add a bit of vanilla essence or liqueur to the cream) and flaked chocolate.
- Note: It is beat to start with all ingredients at room temperature to avoid butter curdling when eggs are added.
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RECIPE SUBMITTED BY
joanna_giselle
Australia